If using frozen edamame, cook according to package instructions, then drain and let cool. If using fresh edamame, steam until tender, about 5-7 minutes, then cool.

In a large bowl, combine the cooked edamame, diced cucumber, red bell pepper, red onion, and cilantro.

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sriracha, honey or maple syrup, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to combine all ingredients.

Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Before serving, sprinkle with sesame seeds if desired.